Beet Salad Presentation- input please
- eviemichael Feb 26, 2013 02:39 AM
For my dinner party this weekend I had two salads planned: The first, a simple mixed greens salad with shaved parmesan and a honey vinaigrette.
For the second, I was going to combine sliced roasted beets with segmented orange slices and feta cheese.
Now I'm considering buying logs of goat cheese and serving a slice of beet and orange on top of individual rounds of the goat cheese. It would be a bit more expensive and a bit more trouble, but I love the idea of it.
Is it worth it? Is an orange vinaigrette drizzled over all the rounds too much orange flavor? Or should I just do olive oil and balsamic?
I think the stacking is fine as long as you are able to have relatively thin pieces of cheese so that the cheese doesn't overpower the beets.
I make a beet salad frequently that uses blood oranges as well as regular navel oranges; it is a nice complement. The orange vinaigrette will be fine, but I think it would be tastier to simply squeeze a bit of orange juice over top and drizzle with walnut oil. There is something magical about the combination of beet and walnut oil. Obviously, without making a vinaigrette you'd have to sprinkle with salt and pepper.
My comment is that you should consider that beets bleed. If you assemble this dish much ahead of time the cheese may soak up beet juice.
My favorite way to dress roasted beets is to simply drizzle with balsamic glaze. I use store-bought glaze (saves effort, and tastes fine). I make a roasted beet salad with goat cheese and chopped walnuts, that people go crazy for at pot-luck parties, with or without any glaze.
If you layer rounds on a plain dish, you could drizzle glaze over the top in loopy patterns for a creative, elegant presentation. I recommend chopped walnuts sprinkled over, or on the side. They really make the salad!
My bottle of the Pastene product has a slightly different label than the one in the link. Both products are imported from Italy.
My secret weapons for beets are nut oils and roasted nuts (with or without cheese) and pomegranate molasses - gives a fruity sweet/tart thick glaze to drizzle over.
Your idea sounds good, but I concur that it may be neater to but the beet on the bottom.